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I'm looking for the best cleaver you would recommend to use to chop a 3-4 pound whole raw chicken into 8 pieces like I do most days of the week without worrying about whether or not I chop through the bones. I'm tired of sawing through chickens with my current knives - and if my knives could talk they would probably say that they were tired of it too!

Although I frequently research items online, I can't find much consensus on this bone chopping cleaver topic. You have such a wide selection that I figured that you were the experts!

Please reply with your recommendation (or recommendations). Thank you very much for your assistance.

Do you mind if I post our correspondence on my new forum? I'll take off your last name. It will help others that are looking for recommendations. You're welcome to come over and chat with us. Here is the forum:index.php

No worries, I don't mind at all if you post our correspondence on the forum! I didn't go to the forum site because it is blocked on my computer. I apologize for my delayed reply, it has been a busy work morning.

Thanks so much for your quick reply and your CCK Barbeque Chopper recommendation! I'm glad you recommended a CCK because I have seen strong recommendations for using a CCK to chop through bone. I have a few follow-up questions:1) How does the CCK Barbeque Chopper compare to the CCK Cleaver (spade shaped)? Is the edge on the spade angle of the CCK Cleaver useful for chopping or does the spade shape take away from the overall useful chopping area? I'm asking because the CCK Cleaver (CCK 2200 series) has great reviews, a longer blade, is thicker and is heavier than the CCK Barbeque Chopper...and looks really cool!2) Is there any special cleaning care required due to the type of steel CCK uses (i.e. wash and dry immediately because the steel rusts more easily than other types of knife steel, etc.)?3) Is it recommended to use a knife sharpener like a Chef's Choice to sharpen a CCK cleaver edge?4) What type of surface do you recommend to use when chopping with a thick cleaver vs. slicing with thinner knives (i.e. surface material type (wood, plastic, etc.), thickness, etc,)? I'm trying to take better care of my knives and want to avoid ruining them on the surface!

Thanks so much for your help Mark. I'm looking forward to making my purchase and doing some great chopping!

Options include a Garasuki (lightest of the three) the Western deba and any of the heavy duty CCKs -. The CCKs are soft knives and work well for chopping chickens - or ducks, etc. Easy to sharpen too if you hit some tough old bird. I like a soft cutting board for chopping work. The board heals easily and you can take a swing at it without worrying about it. Yo debas and some other types of debas ar also useful but not my first choice. The BBQ chopper is a beast and fairly heavy to swing all day but it will go right through a chicken with ease. My preference for chopping up a chicken like it has no bones in it at all, eg for Chinese food - Western deba.

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